Warm Strawberry Matcha Latte

There's something about the first really cold evening of autumn that makes me crave warmth in the most unexpected ways. I was scrolling through my phone, half-awake on a Tuesday night, when I stumbled onto a video of someone pouring vibrant green matcha into strawberry-tinted milk, and the colors just stopped me mid-scroll. That night I couldn't sleep wondering what it would taste like, so by Wednesday evening I was in my kitchen experimenting with strawberries and matcha powder, learning as I went. The result was this gentle, fruity-earthy combination that somehow made a regular weeknight feel intentional and unhurried.

I made this for my roommate on the night she bombed a presentation at work, and I remember her just staring into the mug for a moment before taking that first sip. She didn't say much, just kind of exhaled, and then asked if I'd make it again next week. That's when I knew it was the kind of drink that does more than just taste good—it shifts something small but real in how you're feeling.

Ingredients

• Fresh or frozen strawberries: Use whatever you have on hand, honestly, though fresh ones give you that little snap when they're perfectly ripe. Frozen works just as well and sometimes tastes even sweeter because they're picked at peak ripeness.
• Granulated sugar: This is what transforms the berries from just fruit into something syrupy and luxurious; don't skip it even if you think they're sweet enough.
• Water: Just enough to help the strawberries break down without drowning them out.
• Matcha green tea powder: The quality here genuinely matters—ceremonial grade will give you that smooth, slightly sweet grassiness, while culinary grade can taste a bit more bitter and chalky.
• Hot water at 80°C (175°F): This is the secret that nobody talks about; boiling water scorches matcha and makes it taste kind of harsh and unpleasant.
• Milk of your choice: Dairy, oat, almond, whatever speaks to you. Oat milk froths beautifully and adds a subtle sweetness that plays nice with the strawberry.
• Honey or maple syrup: Optional, but I usually add a touch of maple syrup because it rounds out the earthiness without making it feel overly sweet.

Instructions

Cook down the strawberries into something magical:

Throw your strawberries, sugar, and water into a small saucepan and let them bubble away over medium heat for about three to four minutes, stirring once in a while. You're looking for that moment when they soften and start to collapse into something jammy and syrupy—you'll know it when the kitchen starts smelling almost too good to be true.

Turn them into a silky purée:

Once they're soft, you can mash them right there in the pan with a fork until you've got a textured purée, or if you want something completely smooth, blend them up. Either way works beautifully.

Whisk the matcha into submission:

In a small bowl, add your matcha powder and that properly heated water (remember, not boiling) and whisk with a bamboo whisk if you have one, or just a regular small whisk will do the job. Keep going until it's smooth and frothy, with no little lumps hiding at the bottom.

Heat and froth your milk:

Warm your milk in a saucepan or microwave until it's steaming—you want it hot enough to taste comforting but not so hot it scalds your tongue. If you have a milk frother, now's the time to use it; if not, a handheld whisk or even shaking it vigorously in a jar works surprisingly well.

Build the layers:

Divide that strawberry purée between two mugs, then pour your hot frothed milk right over it. The colors will start swirling and mixing, which is half the fun.

Crown it with matcha:

Very gently pour that whisked matcha over the top of the milk, and if you're lucky and patient, you'll get this beautiful layered effect where the green sits on top of the pink and white. It doesn't have to be perfect—half the charm is in the swirling.

Sweeten and sip:

Add honey or maple syrup if that's your thing, give it a gentle stir, and settle in with whatever you've been meaning to do for yourself.

Save

My sister started making this every Sunday evening while reading on her couch, and it became this little ritual that she genuinely looked forward to. She told me once that it was the first hot beverage she'd found that didn't make her feel rushed or wired, and that meant something to her. Now when I make it, I think about that, and it's one of the reasons I keep coming back to it.

The Art of Layering Without Stress

The layering part looks harder than it actually is, and honestly, even if it mixes together completely, it still tastes incredible. The trick is pouring the matcha slowly and steadily over the back of a small spoon so it doesn't just crash through the milk all at once. I've made this dozens of times now, and sometimes I nail the layers perfectly, and sometimes it's just a beautiful swirl of pink and green. Both versions taste equally good, so don't let perfect be the enemy of lovely.

Playing With Variations

Once you understand the basic structure, this drink becomes a jumping-off point for creativity. I've made it with raspberries instead of strawberries on nights when that's what I had, and it shifts the whole personality of the drink to something slightly tarter and more complex. Some mornings I've added a tiny pinch of cardamom to the strawberry purée, or a whisper of vanilla extract, and each version feels like its own separate comfort.

Why This Works as Evening Ritual

There's something about the ceremony of making this—the heating, the whisking, the careful pouring—that slows you down in a way scrolling or streaming just can't quite match. It's the kind of drink that asks you to be present for those fifteen minutes, which might be the most valuable thing about it. The matcha has just enough caffeine to keep you pleasantly alert without the crash, while the strawberries add natural sweetness that feels indulgent without being heavy.

• Use ceremonial grade matcha if you can track it down, because it really does taste noticeably smoother and more complex than the everyday stuff.
• Make the strawberry purée ahead of time if you want to speed things up on busy evenings—it keeps beautifully in the fridge for a few days.
• If you're ever serving this to someone, the presentation alone is half the gift; don't underestimate how much people respond to that visual moment of watching the colors come together.

Save

This drink has become one of those small things that actually changes the texture of an evening, and I think that matters. Make it for yourself, make it for someone you want to slow down with, make it just because Tuesday feels like it needs something beautiful.

Recipe FAQs

→ How do you prepare the strawberry base?

Simmer strawberries with sugar and water until soft, then mash or blend until smooth for a purée.

→ What’s the best way to whisk matcha for this drink?

Use a bamboo whisk or small regular whisk with hot water to create a smooth, frothy matcha mixture.

→ Can I use plant-based milk for this drink?

Yes, dairy-free options like oat or almond milk work beautifully, keeping the drink creamy and smooth.

→ How can I sweeten the latte naturally?

Honey or maple syrup can be added gently to enhance sweetness without overpowering the flavors.

→ What temperature should the milk be heated to?

The milk should be heated until steaming but not boiling to maintain a smooth texture and prevent bitterness.

→ Are there garnish suggestions for this beverage?

Slices of fresh strawberry or a light dusting of matcha powder complement the layered presentation and flavors.